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Tennessee Smoky Hot Dog

Name: Tennessee Smoky Hot Dog
Ingredients: 8 beef hot dogs; 2 cups prepared hot dog chili; 1 large sweet onion, cut into ¼-inch slices; 2 tbsp. butter; ¼ tsp. your favorite barbecue dry rub; 8 hot dog buns; ½ head green cabbage, cut into 4 wedges; ¼ head purple cabbage, cut into 2 wedges; 1 large carrot, peeled and shredded; ¼ sweet onion, diced; ½ cup mayonnaise; 2 tbsp. cider vinegar; 1 tsp. black pepper; 1 tsp. kosher salt; ½ tsp. celery seed

Kingsford Gameday recipe inspired by

Take your tailgate slaw dogs to the next level with a smoky coleslaw recipe that’s doggone good!

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1 Food Prep 20 min
2 Grill Prep 10–20 min
3 The Cook 25 min

Cooking for people

Ingredients

8 beef hot dogs
2 cups prepared hot dog chili
1 large sweet onion, cut into ¼-inch slices
2 tbsp. butter
¼ tsp. your favorite barbecue dry rub
8 hot dog buns

Smoky Coleslaw

½ head green cabbage, cut into 4 wedges
¼ head purple cabbage, cut into 2 wedges
1 large carrot, peeled and shredded
¼ sweet onion, diced

Smoky Coleslaw Dressing

½ cup mayonnaise
2 tbsp. cider vinegar
1 tsp. black pepper
1 tsp. kosher salt
½ tsp. celery seed

1 Food Prep

Place onion slices on a sheet of heavy-duty aluminum foil, and top each with about 1 tsp. of butter, then season with the BBQ rub. Fold over the edges of the foil and seal to make an envelope.
In a medium bowl, mix the ingredients for the Smoky Coleslaw dressing and refrigerate.

2 Grill Prep

Fuel: We recommend Kingsford® Original Charcoal Briquets.

Method: Direct-Heat Grilling

Temp: 400–425°F (Medium Heat)

How to Gauge Grill Heat Without a Thermometer

Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:

• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds

Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.

When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.

3 The Cook

When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Place the foil packet on the grill along with a small grill-proof saucepan filled with the hot dog chili. Cook both for the whole time, about 20–25 minutes. Halfway through, flip the foil packet.
Meanwhile, lightly brush the cut sides of the cabbage with olive oil and grill 3–4 minutes per side, just long enough to get a light char. Remove and allow it to cool.
Next, slice across the cabbage wedges into very thin slices (think matchstick width) and place in a large bowl. Add the carrot, onion and coleslaw dressing. Toss to coat thoroughly, and place in the refrigerator.
Now it’s time to grill the hot dogs. Grill them to your preferred degree of char, rotating often, until they reach an internal temperature of at least 160°F on a digital meat thermometer.
To toast your buns, open them and place them face down on the grill, directly over the coals. Watch your buns closely — they burn fast. Toasting takes anywhere from a few seconds to a minute, depending on how hot your coals are.
Remove everything from the grill and assemble your hot dogs in this order: bun, hot dog, onions from the foil envelope packet, slaw, chili and mustard. Enjoy!